Preheat your oven to 400°F. Grab a 15x10x1-inch pan and give it a nice spray with nonstick cooking spray. Unroll those delightful crescent dough tubes and press the dough into the bottom and up the sides of the pan, about half an inch up. Take a fork and prick that dough thoroughly before baking it for 7 to 8 minutes, until it’s lightly browned.

In a medium bowl, whisk together the eggs and water until blended. Heat the olive oil in a nonstick skillet over medium heat, and gently add in your egg mixture. Stir occasionally until the eggs are thickened and no liquid remains. Don’t forget to season with salt and pepper to your liking!

Now comes the fun part! Spoon those fluffy scrambled eggs evenly over your pre-baked crust. Next, sprinkle the cooked and crumbled breakfast sausage on top, and pile on the shredded Monterey Jack and cheddar cheese.

Place the pizza back into the oven and bake until the cheese is melted and bubbly, which should take about 5 to 7 minutes.

Once it’s out of the oven, feel free to add some sliced green onions and splash on some hot sauce if you choose. Slice it into 16 squares and serve it while it’s hot!